Gold Site Supporter
Squash blossom and zucchini risotto with a garnish of cheese stuffed squash blossoms.
Well, that's interesting, Karen! I've only made squash blossoms stuffed, battered and fried. Did you cut some up to put in the risotto? Did you eat the whole ones? Did you like this?
I sliced up 6 to put in the risotto. The risotto was good, but the squash blossom taste is so delicate that you really can't taste it as a separate flavor.
I stuffed 6 of them, 3 for me, 3 for Craig. I found a recipe that used pimentos, Feta and cream cheeses. Won't use that recipe again as the feta totally overpowered the squash blossom flavor. But, yes, we ate them. I'll stick with a ricotta or farmer's cheese to stuff next time. Maybe even crab and some roasted red bell instead of the pimento.
I've fried them before in a very light tempura type batter, but I wanted to try something different.
We're probably going to have another vegetarian meal tonight if Craig can tolerate that, LOL. I cooked a whole box of penne rigati the other night and ended up only using half of it, so bagged and refrigerated. We've got some fresh frozen porcini in the deep freeze and I was thinking about using that.Today I'm eating vegetarian.
Not sure what yet 🤔
Thanks for this Post. The last time I had these,Tonight we are having creamed hard boiled eggs on toast and I’ll have Falls Brand Lumberjack Breakfast Sausage on the side. Creamed eggs are a Easter breakfast tradition for my wife’s family.